Saturday, March 30, 2013

Better Thai Chicken Burgers with Vegetable Curry

I recently posted a recipe for Thai Chicken Burgers.  They were pretty good, but the "Thai" part was mostly coconut milk and some cilantro.  I mentioned that they needed some peanut sauce.   The recipe made enough for a few more meals for the two of us, so I froze the rest.  My daughter, Tara, suggested I use the rest of the coconut milk in a curry.  A meal is born. 

Best of all, this meal is very Atkins friendly.  I am currently tortur following that particularly boring diet.  But this was good!  And not just the same old salad!  Sure it's low carb, but if you aren't worried about that, serve the curry over some fluffy, aromatic jasmine rice.  Oooh.  That sounds good.  But that's not what we had.


Vegetable Curry

Well you're gonna be making the Thai Burgers, right?  You will end up with about 1 cup of coconut milk left over.  Use that for this dish.

2 Tablespoons minced onion
1 teaspoon minced garlic
oil for cooking
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon salt or more to taste
1 cup coconut milk
2 cups diced Vegetables  I used 1 zucchini, 1 yellow squash and a small handful of green beans.  Cauliflower would be terrific, too.


Finely chop some cilantro leaves.  Remove the thicker stems.  Divided use.


Place a small amount of oil in a medium fry pan and heat to medium.   Add the onions and garlic and cook for about 3 minutes.  It will start to smell like an Indian restaurant.


 Add the diced vegetables and cook for one more minute, stirring to coat them.  They will turn sort of yellow.


Add the coconut milk.  heat to just below a boil and then cover and reduce to a simmer.  Cook for 20 minutes or until the vegetable are soft.

While they are cooking get to work on your ...

Better Thai Burgers

OK.  The recipe is two posts down.  Go there and make the burgers.  Not point is putting it here twice, but basically you put chicken breast with coconut milk and a few other things in a food processor and then fry up the meat into patties.  Here is where it gets REALLY delicious.  You are going to make a quick and delicious...

 Peanut Sauce

1/2 cup chunky peanut butter
2 Tablespoons soy sauce
1 teaspoon sugar or for those trying to eat low carb, Splenda
1/4 teaspoon ground (or freshly minced) ginger
1 teaspoon minced garlic
1 teaspoon rice vinegar
1/2 cup water.


Place everything in a small saucepan and heat over low heat.  At first you will think you did something wrong.  Well, I did.  It seems too thin for peanut sauce. 


Heat for about 10 to 15 minutes and it will thicken right up.  Serve over the finished Thai burgers.


Sprinkle the cilantro over the burgers with the sauce and the vegetable curry.  If you are lucky your husband will think it is delicious.  Mine did!

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